Food composition for suppressing muscle fatigue and / or sudden muscle pain

Abstract

Provided are: a food composition which suppresses muscle fatigue during or immediately after exercise, suppresses sudden muscle pain, or increases muscle strength; and food containing the food composition.　The food composition includes a collagen peptide having an average molecular weight of 2,000 or less. The collagen peptide may contain X-Hyp-Gly (X is an amino acid residue other than Gly, Hyp, and Pro). The collagen peptide may be obtained by decomposing gelatin with a cysteine protease. The food composition can be used for food as-is, and can be processed into food by adding other formulated components thereto. The food composition can suppress muscle fatigue during or immediately after exercise, can suppress sudden muscle pain, or can increase muscle strength.

Description

Food composition for suppressing muscle fatigue and / or immediate muscle pain

[0001] The present disclosure relates to a food composition that suppresses muscle fatigue during or immediately after exercise, suppresses immediate muscle soreness, or increases muscle strength, a food product containing the food composition, and uses of the food composition.

[0002] Muscle pain that occurs several hours to several days after unfamiliar or intense exercise is called delayed-onset muscle soreness. This type of muscle pain occurs when muscle tissue is damaged during vigorous exercise, and pain is caused by inflammation that occurs when the tissue is repaired. On the other hand, there is also muscle pain that occurs during or immediately after exercise, which is called immediate-onset muscle soreness. Immediate-onset muscle soreness is caused by difficulty in muscle contraction due to factors such as a lack of energy. Immediate-onset muscle soreness results in sensations such as pain, fatigue, and heaviness.

[0003] When engaging in intense sports or when people who do not usually exercise much suddenly move their bodies, they may experience fatigue and lethargy due to muscle fatigue during or immediately after exercise. Muscle fatigue is thought to be caused by factors such as an increase in hydrogen ion concentration, the acidity of the muscles due to their production, and the depletion of muscle glycogen, which serves as an energy source, resulting in an insufficient energy supply, making it difficult for muscles to contract. While delayed onset muscle soreness is caused by muscle damage, immediate onset muscle soreness during or immediately after exercise and muscle fatigue during or immediately after exercise differ in that they are caused by an insufficient energy supply.

[0004] Muscle pain and fatigue during sports and other activities can lead to decreased athletic performance. Patent Document 1 describes a composition containing N-(3,4-dimethoxycinnamoyl)anthranilic acid as an active ingredient for preventing and treating muscle fatigue or muscle damage and related disorders. In the examples of Patent Document 1, the composition was administered after dinner on the day of exercise rather than immediately after exercise, and the effects were compared with a control group that did not receive the composition. The results show that pain levels were reduced one day after administration of the composition compared to the control group (see "(1) Muscle Fatigue Test" in Patent Document 1). Blood component analysis was also performed to examine the variability (%) of each component, calculated with the blood concentration of each component immediately after exercise as 100%. The results show that the blood concentrations of myoglobin, lactate, and CPK were all lower in the composition-administered group compared to the control group three days after exercise (see "(2) Blood Component Analysis" in Patent Document 1). Patent Document 2 also describes an amino acid-containing composition for promoting recovery from muscle fatigue, based on a specific amino acid composition of nine components. The composition of Patent Document 2 is based on the discovery that muscle fiber damage occurs in muscles damaged by excessive exercise stress, but that ingestion of a specific amino acid-containing composition improves the synthesis rate of damaged proteins, thereby promoting recovery from muscle fatigue through recovery of muscle damage. In the examples, rats were subjected to eccentric contraction stress to induce muscle damage, and the amino acid-containing composition's effectiveness in preventing and / or improving muscle pain (Test Example 1), its effect on the synthesis rate of desmin protein and muscle collagen protein (Test Example 2), its effect on muscle damage recovery (Test Example 3), and its effect on promoting muscle recovery (Test Example 4) were evaluated. All of the test examples in Patent Document 2 investigated the effects on muscle damage and delayed onset muscle soreness. In particular, Test Examples 1, 2, and 4 investigated the effects 7 hours or more after exercise stress.

[0005] Furthermore, Patent Document 3 describes an amino acid-containing composition for anti-fatigue, which contains arginine, valine, and serine as active ingredients. In Example 4, a test substance was administered to a human, and blood cortisol levels were measured at rest, before exercise, and 30 and 60 minutes after the end of exercise. The blood cortisol level was used as an indicator of fatigue, and it was concluded that the amino acid-containing composition for anti-fatigue had a significantly lower blood cortisol level than the control, and thus had an anti-fatigue effect.

[0006] Furthermore, claim 7 of Patent Document 4 proposes a method for treating muscle mass, fatigue, recovery from muscle pain, etc. in humans, which involves administering an amino acid component containing at least 5 weight percent of essential amino acids, L-methionine, and at least one other amino acid. Example 11 of this document describes that when skiers ingested this component at night after a full day of skiing on the slopes, muscle pain and fatigue were reduced the next morning.

[0007] Patent Document 5 discloses a food composition for preventing and / or improving muscle damage, which contains a skeletal muscle fiber type regulator characterized by containing collagen peptide as an active ingredient. The examples in this document state that in a test using rats, the transcript level of the α-actinin 3 (ACTN3) gene increased in the slow-twitch fiber type skeletal muscle of rats that had taken collagen peptide (without exercise load) 8 hours after administration.

[0008] International Publication No. 2004 / 017953 International Publication No. 2013 / 021891 International Publication No. 2017 / 142052 Special Publication No. 2020-531006 Japanese Patent Application Laid-Open No. 2021-16335 Japanese Patent No. 6075656

[0009] As can be seen from the examples and other descriptions, the muscle fatigue suppression in Patent Documents 1 and 2 suppresses muscle pain due to muscle damage, i.e., delayed onset muscle soreness. Patent Document 3 proposes a composition primarily composed of amino acids and claims muscle fatigue suppression effects using blood cortisol levels as an indicator, but blood cortisol is essentially a marker for stress assessment. Patent Document 4's examples evaluate muscle pain and fatigue the day after ingestion. Patent Document 5 further examines the effects of collagen peptides 8 hours after administration in sedentary rats, aiming to control skeletal muscle fiber type. None of these documents aimed to suppress muscle fatigue during or immediately after exercise, suppress immediate onset muscle soreness, or increase muscle strength.

[0010] Meanwhile, a collagen peptide composition containing a peptide represented by X-Hyp-Gly (X is an amino acid residue other than Gly, Hyp, and Pro) obtained by adding an enzyme derived from ginger rhizome to a gelatin solution is known (Patent Document 6). While the theoretical content of X-Hyp-Gly based on the primary sequence of collagen is approximately 20-25 mol%, this collagen peptide composition reportedly contains X-Hyp-Gly in the range of 0.01-25 mol%. For comparison, the Examples describe the composition of a collagen peptide composition degraded with Clostridium, but X-Hyp-Gly was not detected.

[0011] Collagen peptides are absorbed and metabolized differently depending on their molecular weight and the type of peptides they contain, and their effects on the body also vary.

[0012] Therefore, an object of the present disclosure is to provide a food composition containing collagen peptides that suppresses muscle fatigue during or immediately after exercise, suppresses immediate muscle soreness, or increases muscle strength.

[0013] Another object of the present disclosure is to provide a food product comprising the food composition.

[0014] The present inventors orally administered collagen peptide to humans and conducted a stratified, randomized, double-blind, crossover comparative study, and found that collagen peptide suppressed muscle fatigue during or immediately after exercise, suppressed immediate muscle soreness, and increased muscle strength with statistically significant differences, thereby completing the present disclosure.

[0015] That is, the present disclosure provides a food composition containing collagen peptides with an average molecular weight of 2,000 or less, which suppresses muscle fatigue during or immediately after exercise, suppresses immediate muscle soreness, or increases muscle strength.

[0016] The present disclosure also provides a food product comprising the food composition.

[0017] According to the present disclosure, there are provided novel food compositions that suppress muscle fatigue during or immediately after exercise, suppress immediate muscle soreness, or increase muscle strength, and foods containing the food compositions.

[0018] FIG. 1 is a diagram illustrating the intake schedule of test foods (test food and control food) in a stratified randomized double-blind crossover comparative study conducted in an example. 1 is a diagram showing the composition of X-Hyp-Gly (X is an amino acid residue other than Gly, Hyp, and Pro) contained in the collagen peptide used in the examples. FIG. 2 is a diagram showing the composition of Gly-Pro-Y (Y is any amino acid other than Pro) contained in the collagen peptide used in the examples. FIG. 3 is a diagram showing the composition of free amino acids contained in the collagen peptide used in the examples. FIG. 4 is a diagram explaining the measurement items of a stratified randomized double-blind crossover comparative study conducted in the examples. FIG. 5 is a diagram explaining the visual analogue scale (hereinafter referred to as VAS) used as a method for evaluating muscle pain and fatigue conducted in the examples. FIG. 6 is a diagram showing a statistically significant difference between the test food group and the control food group with respect to muscle pain VAS in the examples. FIG. 7 is a diagram showing a statistically significant difference between the test food group and the control food group with respect to fatigue VAS in the examples. FIG. 8 is a diagram showing a statistically significant difference between the test food group and the control food group with respect to muscle strength in the examples. FIG. 9 is a diagram showing a statistically significant difference between the test food group and the control food group with respect to growth hormone (GH) in the examples.

[0019] A first aspect of the present disclosure is a food composition that contains collagen peptides with an average molecular weight of 2,000 or less and that suppresses muscle fatigue during or immediately after exercise, suppresses immediate muscle soreness, or increases muscle strength.

[0020] Collagen is a type of protein that primarily constitutes the dermis, ligaments, tendons, bones, and cartilage of vertebrates, and is the main component of the extracellular matrix of multicellular organisms. Gelatin is produced by thermally extracting collagen and is used in a variety of applications, including food and cosmetics. The amino acid residues that make up the peptide chain of collagen protein have a characteristic amino acid sequence represented by -(Gly-amino acid X-amino acid Y)n-. "Collagen peptides" are peptide fragments obtained by decomposing collagen protein or gelatin protein. The collagen peptides used in this disclosure have an average molecular weight of 2,000 or less, preferably 400 to 1,800, more preferably 400 to 1,500, and particularly preferably 400 to 1,200. This average molecular weight range ensures excellent in vivo absorption before and after exercise.

[0021] Collagen peptides may be derived from any animal species, including cows, pigs, chickens, fish, and other animals, and may be derived from any part of these animal species. For example, hydrolyzed collagen from collagen constituting dermis, ligaments, tendons, bones, cartilage, fish scales, etc. can be suitably used. Collagen has a characteristic amino acid sequence represented by -(Gly-amino acid X-amino acid Y)n-, and collagen or its hydrolyzed product, gelatin, can be hydrolyzed with acids, alkalis, enzymes, etc. to adjust the average molecular weight to a predetermined value.

[0022] The collagen peptides used in this disclosure are preferably prepared by hydrolyzing collagen or gelatin with a cysteine ​​protease, although there are no particular limitations. Examples of cysteine ​​proteases that can be used include Zingibain, proline-specific cysteine ​​proteases, and enzymes derived from ginger rhizomes that may contain these. Proline-specific cysteine ​​proteases cleave the peptide bond between the amino acid residue adjacent to the C-terminus of Pro or Hyp (hydroxyproline) and the next amino acid residue. When gelatin is treated with an enzyme derived from ginger rhizomes, the collagen peptide X-Hyp-Gly, in which the second amino acid residue from the C-terminus is Hyp, is produced (Patent Document 6). Bacterial collagenase cleaves the peptide bond between Hyp and Gly, and therefore cannot produce X-Hyp-Gly.

[0023] The collagen peptide used in the present disclosure preferably includes a collagen peptide in which the second amino acid from the C-terminus is Pro or Hyp.

[0024] The collagen peptide used in the present disclosure preferably contains X-Hyp-Gly (X is an amino acid residue other than Gly, Hyp, and Pro). Collagen peptides of the present disclosure include, but are not limited to, the collagen peptides described in Patent Document 6. In the Examples of Patent Document 6, a collagen peptide containing X-Hyp-Gly is administered to healthy subjects and the effect of suppressing the rise in postprandial blood glucose levels is confirmed, but there is no description of the effect of suppressing muscle fatigue or prompt onset muscle soreness. To the surprise of the inventors, as described in the Examples below, it was revealed that the collagen peptide suppresses muscle fatigue during or immediately after exercise, suppresses prompt onset muscle soreness, and increases muscle strength with statistically significant differences.

[0025] The collagen peptides used in the present disclosure may contain X-Hyp-Gly (X is an amino acid residue other than Gly, Hyp, and Pro) and Gly-Pro-Y (Y is any amino acid other than Hyp). Collagen has a characteristic amino acid sequence represented by -(Gly-amino acid X-amino acid Y)n-, and when degraded with cysteine ​​protease, collagen peptides in which the second amino acid from the C-terminus is Pro, i.e., X-Hyp-Gly (X is an amino acid residue other than Gly, Hyp, and Pro) and Gly-Pro-Y (Y is any amino acid other than Hyp), are efficiently produced. As shown in the Examples below, these peptides have been found to be effective in suppressing immediate onset muscle soreness. The content of X-Hyp-Gly (X is an amino acid residue other than Gly, Hyp, and Pro) in the collagen peptide is 0.01 to 25 wt%, preferably 0.1 to 3 wt%. The content of Gly-Pro-Y (where Y is any amino acid other than Hyp) is 0.1 to 20% by weight, more preferably 1 to 10% by weight.

[0026] "Immediately after exercise stress" in "muscle fatigue during or immediately after exercise" refers to immediately after exercise, preferably, but not limited to, within 3 hours, 2 hours, 1 hour, or 30 minutes. "Muscle fatigue" includes muscle fatigue and lethargy caused by exercise stress. In the present disclosure, "prompt onset muscle soreness" refers to muscle pain that occurs during or immediately after exercise. Therefore, suppressing prompt onset muscle soreness refers to suppressing muscle pain during or immediately after exercise. "Increasing muscle strength" means an increase in muscle strength compared to when the composition is not taken, for example, but not limited to, an increase of at least 1%, 2%, 3%, 5%, 8%, or 10%. "Muscle strength" may be measured, for example, one or more days, two or more days, three or more days, or four or more days after the subject is subjected to exercise stress. Muscle strength refers, but is not limited to, to lower limb muscle strength. "Muscle strength" can be measured using known methods and devices.

[0027] In addition to collagen peptides with an average molecular weight of 2,000 or less, the food compositions of the present disclosure may contain flavoring agents, other peptides, excipients such as lactose and starch, and the like, as long as the effects of the present disclosure are not impaired.

[0028] The intake amount of the food composition of the present disclosure can be selected appropriately based on exercise, age, sex, body weight, dietary habits, etc., but the daily intake amount for adults is 1 to 30 g, preferably 2 to 20 g, and particularly preferably 3 to 15 g. It may be taken daily to prevent muscle fatigue and prompt muscle soreness, or may be taken before, during, or after exercise. The subject to which the food composition is taken is not particularly limited, as long as it is an animal that requires the suppression of muscle fatigue during or immediately after exercise, the suppression of prompt muscle soreness, or an increase in muscle strength. In one embodiment, the subject is a human. In another embodiment, the subject may be a non-human mammal. Examples of non-human mammals include non-human primates (monkeys, chimpanzees, gorillas, etc.), livestock animals (pigs, cows, horses, sheep, etc.), dogs, cats, rats, mice, guinea pigs, rabbits, etc.

[0029] The food composition of the present disclosure may be administered orally or by tube feeding. Furthermore, the food composition of the present disclosure may contain flavorings, odorants, and other ingredients depending on the administration method, as long as the effects of the present disclosure are not impaired. The collagen peptide may be used in powder form as is in the food composition, or may be formulated into tablets, coated tablets, capsules, granules, powders, solutions, syrups, emulsions, etc., using techniques known in the pharmaceutical formulation field, such as other excipients, binders, disintegrants, lubricants, colorants, flavorings, solubilizers, suspending agents, and coating agents. Furthermore, the food composition may be ingested by mixing with other foods.

[0030] The second aspect of the present disclosure is a food product comprising the food composition. In the present disclosure, the term "food product" includes dietary supplements such as supplements, and nasal, enteral, and other tube-fed nutritional products.

[0031] In the present disclosure, a food refers to an edible product that can be directly consumed by animals, including humans. Therefore, the food may be the food composition itself, or the food composition may simply be in the form of powder, granules, pellets, or the like. The food may also be a liquid or jelly-like beverage obtained by adding water and, if necessary, a thickener or flavoring agent to the food composition, or a jelly obtained by solidifying the food composition with agar or gelatin.

[0032] When used as a food, other ingredients to be added to the food composition are not particularly limited, provided that they are suitable for use as a food product, and may include water, proteins, carbohydrates, lipids, vitamins, minerals, organic acids, organic bases, fruit juice, flavors, and the like.

[0033] Proteins include soy protein, egg protein, meat protein, dairy protein, other animal and plant proteins, and their hydrolysates. Carbohydrates include sugar, fructose, other sugars, dextrin, cornstarch, dietary fiber, etc. Fats include animal fats such as lard, fish oil, and vegetable fats such as palm oil, safflower oil, corn oil, and rapeseed oil, as well as hydrogenated oils of these. Vitamins include vitamin A, vitamin B, vitamin C, vitamin D, vitamin E, vitamin K, vitamin P, vitamin Q, niacin, nicotinic acid, pantothenic acid, biotin, inositol, choline, folic acid, etc. Minerals include calcium, potassium, magnesium, sodium, copper, iron, manganese, zinc, selenium, etc. Organic acids include malic acid, citric acid, lactic acid, tartaric acid, etc. One or more of these ingredients can be added and processed into foods by appropriate cooking.

[0034] On the other hand, the food composition may be added to known foods to produce foods. Examples of such known foods include milk drinks, yogurts, ice creams, and other dairy products; soft drinks, fruit juice drinks, vegetable drinks, soy milk drinks, sports drinks, tea, coffee, and other beverages; consommé, potage, powdered soup, and other soups; Japanese sweets, candy, chocolate, chewing gum, gummy candy, snacks, jellies, puddings, and other confectioneries; curry, pot-au-feu, stew, beef bowls, Chinese rice bowls, and other retort pouch foods; noodles such as ramen, pasta, udon, and somen; various canned foods such as canned salmon and canned mackerel; corn flakes, granola, and other cereals; protein bars, green juice, and other nutritional supplements.

[0035] Enteral nutritional preparations for tube administration may be prepared by adding the above-mentioned food composition to a known enteral nutritional preparation, or by adjusting or decreasing some of the components of a known enteral nutritional preparation and adding the above-mentioned food composition to produce an enteral nutritional preparation.

[0036] Examples of nutritional supplements include the food composition itself, or the food composition processed into powder, granules, pellets, etc., and liquid or jelly-like products obtained by adding water or a thickener to the food composition.The food composition may also be added to any of the conventionally known supplements.

[0037] The food compositions and foods of the present disclosure are expected to improve athletic performance by preventing or suppressing muscle fatigue and prompt muscle soreness, and are therefore suitable for use by people who are not used to exercising, sports enthusiasts, athletes, pets, racing animals, etc. Uses, Methods, etc. The present disclosure also relates to a method for suppressing muscle fatigue, prompt muscle soreness, or increasing muscle strength during or immediately after exercise, comprising administering to a subject a collagen peptide with an average molecular weight of 2,000 or less. The present disclosure also relates to the use of a collagen peptide with an average molecular weight of 2,000 or less in a method for suppressing muscle fatigue, prompt muscle soreness, or increasing muscle strength during or immediately after exercise. The present disclosure also relates to the use of a collagen peptide with an average molecular weight of 2,000 or less in the manufacture of a food composition for suppressing muscle fatigue, prompt muscle soreness, or increasing muscle strength during or immediately after exercise. The present disclosure also relates to a collagen peptide with an average molecular weight of 2,000 or less for use in a method for suppressing muscle fatigue, prompt muscle soreness, or increasing muscle strength during or immediately after exercise. The definitions and scope of each term regarding the above "method" and "use" are as described above regarding the "food composition."

[0038] The present disclosure will now be described in detail with reference to examples, but these examples are not intended to limit the present disclosure in any way.

[0039] Example 1 Twenty participants were selected and randomly stratified into two groups, a test food group and a control food group, using a computer-generated random number table. The allocation factors were age, muscle strength, number of exercise loads completed, and muscle pain VAS the day after exercise. The test food group was the group that consumed a test food containing collagen peptides in the first or second period. The control food group was the group that consumed a control food that did not contain collagen peptides in the first or second period (Table 1). The intake schedule of the test food (test food or control food) is shown in Figure 1. The test food was consumed twice daily, morning and evening, for 4 weeks and 5 days, and the effects on post-exercise symptoms and performance at 4 weeks were confirmed. This effect was evaluated between the test food groups regardless of timing. Comparison of subject background between the test food groups revealed no significant differences in the allocation factors of age, muscle strength, number of exercise loads, and muscle pain VAS the day after exercise.

[0040] The groups used for compilation and analysis will be the test food group and the control food group, regardless of the time of intake.

[0041]

[0042]

[0043] Participants were instructed to dissolve one 5g packet of the test food in 100ml of room temperature water and ingest it twice daily, 30 minutes before breakfast and dinner. The ingestion period was from the first day of test food intake to the morning intake on the fifth day after the first exercise load, and from the second day of test food intake to the morning intake on the fifth day after the second exercise load. Regarding morning intake from the exercise load day to the fifth day after the exercise load, participants visited the hospital without breakfast on the exercise load day, and consumed a standard meal 20-30 minutes after ingestion of the test food, which was then consumed one hour before the exercise load. Furthermore, from the second to third days after the exercise load, participants were instructed to consume the test food one hour before recording the muscle pain and fatigue VAS questionnaires at the time of their visit. Breakfast was consumed at least two hours before ingestion of the test food. From the fourth to fifth days after the exercise load, participants were instructed to consume the test food one hour before recording the muscle pain and fatigue VAS at home, etc. Breakfast was consumed at least two hours before ingestion of the test food. Intake of the test food was terminated on the morning of the fifth day.

[0044] The test food contained 4,985 mg / 5 g of collagen peptide (manufactured by Nippi Corporation, product name GFF-01, an enzymatic hydrolysis product of fish-derived collagen derived from ginger rhizome, average molecular weight 1,000) as the active ingredient, and mango flavor (manufactured by San-ei Gen) and flavoring and flavoring agents (manufactured by San-ei Gen) totaling 15 mg / g. The control food was formulated with the same amount of dextrin (manufactured by Nitto Chemical Industry Co., Ltd.) instead of the collagen peptide. The types and contents of the collagen tripeptides contained are shown in Figure 2 (X-Hyp-Gly) and Figure 3 (Gly-Pro-Y), and the free amino acid composition is shown in Figure 5. The collagen peptide contained 3.4 mg / g of X-Hyp-Gly and 53 mg / g of Gly-Pro-Y. The free amino acid content was 15.1 mg / g. Table 3 shows the nutritional composition of the test and control foods.

[0045]

[0046] Resistance exercise consisted of squats. Participants stood with their feet shoulder-width apart and their arms crossed across their chest, performing 40 squats at a rate of one every four seconds for one set (2 minutes 40 seconds). During the first and second exercise load periods, participants performed five sets of this squat exercise with a 20-second break in between. All participants were able to complete five sets at the time of the screening test.

[0047] As shown in Figure 5, the evaluation items were muscle pain as the primary evaluation item, and fatigue, blood tests (blood CPK, blood LDH, and blood GH as muscle damage markers, and Hyp-containing peptides and free Hyp as collagen components), muscle strength, range of motion, QOL tests, and physical examinations as secondary evaluation items. Furthermore, the incidence of adverse events and side effects was evaluated as safety evaluation items. Muscle pain and fatigue were evaluated using a visual analog scale (VAS). Figure 6 shows the concept of VAS. For example, in the case of pain, a single line is used with one end indicating "no pain" and the other end indicating "most severe pain," and the subject marks a point on this line according to the level of pain they felt.

[0048] The primary and secondary endpoints were evaluated using a paired t-test to compare the test food groups using actual measured values ​​and the change from before exercise. Furthermore, Dunnett's test was used to evaluate time-dependent comparisons between the actual measured values ​​before exercise and immediately after exercise, 120 minutes after exercise, the second day after exercise (upon waking, midday), the third day after exercise (midday), the fourth day after exercise (midday), and the fifth day after exercise (midday). The incidence of adverse events and side effects was calculated as follows: incidence (%) = number of cases (persons) ÷ number of test subjects (persons) × 100.

[0049] (1) Muscle pain Measurement was performed as follows. After 4 weeks of intake of the test food, on the exercise load day, squats were performed three times, and muscle pain before the exercise load was recorded. Note that the three squats before the muscle pain measurement were for the purpose of measuring muscle pain and were not "exercise load" (the same applies below). Muscle pain was recorded immediately after the exercise load (40 squats x 5 sets), and then 120 minutes after the exercise load, three squats were performed and muscle pain was recorded after the exercise load. On the second day after the exercise load, three squats were performed upon waking up and muscle pain was recorded after the exercise load, and three squats were performed in the afternoon and muscle pain was recorded after the exercise load. On the third day after the exercise load, three squats were performed in the afternoon and muscle pain was recorded after the exercise load. On the fourth and fifth days after the exercise load, three squats were performed in the afternoon and muscle pain was recorded after the exercise load.

[0050] Figure 7 shows the muscle pain VAS measurements for the control food group and the test food group. A comparison of the muscle pain VAS between the control food group and the test food group revealed that immediately after exercise, the control food group had a muscle pain of 45.75 ± 27.58 mm, while the test food group had a muscle pain of 32.03 ± 24.95 mm, a statistically significant lower value (p < 0.05). This statistically significant difference is indicated by an asterisk (*). Furthermore, when the muscle pain over time was evaluated for the control food group and the test food group, statistically significant increases were observed in both groups immediately after exercise, on the second day, the third day, and the fourth day after exercise compared to before exercise (the statistically significant differences in the time course are not shown in Figure 7).

[0051] (2) Fatigue Measurement of fatigue was as follows. After 4 weeks of intake of the test food, on the exercise load day, squats were performed three times, and fatigue before the exercise load was recorded. Note that the three squats before the fatigue load measurement were for the purpose of measuring fatigue and were not "exercise load" (the same applies below). Fatigue was recorded immediately after the exercise load (40 squats x 5 sets), and then 120 minutes after the exercise load, three squats were performed, and fatigue was recorded after the exercise load. On the second day after the exercise load, three squats were performed upon waking up, and fatigue was recorded after the exercise load, and three squats were performed in the afternoon, and fatigue was recorded after the exercise load. On the third day after the exercise load, three squats were performed in the afternoon, and fatigue was recorded after the exercise load. On the fourth and fifth days after the exercise load, three squats were performed in the afternoon, and fatigue was recorded after the exercise load.

[0052] Figure 8 shows the fatigue VAS measurements for the control food group and the test food group. A comparison of the fatigue VAS between the control food group and the test food group revealed that immediately after exercise, the control food group had a mean of 58.97 ± 22.29 mm, while the test food group had a mean of 47.25 ± 25.05 mm, a statistically significant lower value (p<0.05). Furthermore, 120 minutes after exercise, the test food group had a mean of 28.64 ± 20.17 mm, compared to 37.00 ± 20.74 mm in the control food group, a statistically significant lower value (p<0.05). This statistically significant difference is indicated by an asterisk (*). Furthermore, when the change in fatigue sensation over time was evaluated for the control food group and the test food group, statistically significant increases were observed in both immediately after exercise, on the second day after the pre-test, and on the third day after the pre-test compared to before exercise. Furthermore, in the test food group, a statistically significant increase was observed on the fourth day after the pre-test compared to before the exercise load (Figure 8; statistically significant differences in changes over time are not shown).

[0053] (3) Muscle Strength Muscle strength was measured using a leg strength measurement platform T.K.K. 5710m (Takei Machinery Industry Co., Ltd.) with a tension attachment T.K.K. 5402 (Takei Machinery Industry Co., Ltd.). The subjects were seated on the leg strength measurement platform with their arms crossed in front of their chest so as not to touch the platform, and leg strength of both legs was measured. Measurements were conducted twice, and the higher value was used. The actual measured values ​​and changes in muscle strength for the control food group and the test food group are shown in Table 3 and Figure 9. When actual measurements were used to compare the test food group and the control food group, a statistically significant difference was observed on the third day after exercise. The test food group (85.22 ± 27.80 kg) showed a statistically significantly higher value than the control food group (80.47 ± 25.34 kg) (p<0.05). Furthermore, when the test food groups were compared using the change from the start of test food intake or before exercise, a statistically significant difference was observed on the third day after exercise. The test food group (5.92 ± 8.90 kg) showed a statistically significantly higher value than the control food group (-0.33 ± 10.07 kg) (p<0.05). When actual measurements were used to compare the time over time with before exercise, statistically significant changes were observed only in the test food group. Compared to the pre-exercise weight of 79.31±33.60 kg, a statistically significant increase was observed at 85.22±27.80 kg on the third day after exercise (p<0.01). Immediately after exercise and on the second day, the average muscle strength decreased due to the effects of delayed onset muscle soreness, but on the third day, only the test food group showed muscle strength greater than that before exercise.

[0054] (4) Range of joint motion When the test food groups were compared for range of joint motion, no statistically significant differences were found at any time point. Furthermore, when a time-course comparison was made with the pre-exercise period, no statistically significant differences were detected between the control food group and the test food group at any time point.

[0055] (5) Blood Muscle Damage Testing CPK, LDH, and growth hormone (GH), which are involved in the energy metabolism of muscle cells and are known to temporarily increase in blood levels due to muscle cell damage caused by muscle exercise, were used as muscle damage markers to track their changes before and after exercise. Comparisons between the test food groups revealed that growth hormone (GH) levels in the test food group (0.759±1.083ng / mL) were statistically significantly higher immediately after exercise than in the control food group (0.401±0.582ng / mL) (p<0.05). The results are shown in Figure 10. It was suggested that ingestion of the test food improved exercise performance after exercise. It is believed that ingestion of the test food enhanced GH secretion promotion due to exercise, and the growth effect of GH on muscle tissue led to increased muscle strength.

[0056] Furthermore, no statistically significant differences were detected in CPK and LDH between the test food groups at any of the measurement times.

[0057] (6) Blood Hyp-containing peptides and free Hyp When blood collagen was compared between groups based on the actual measured values, free Hyp, an amino acid specific to collagen, showed statistically significantly higher values ​​in the test food group compared to the control food group before exercise, immediately after exercise, 120 minutes after exercise, on the second day after exercise, and on the third day after exercise (p<0.01).

[0058] On the other hand, when the test food groups were compared, no differences were observed in the blood concentrations of Hyp-containing oligopeptides between the test food groups before exercise. Among the Hyp-containing oligopeptides, Phe-Hyp, Ser-Hyp, Lue-Hyp, Hyp-Gly, Pro-Hyp, Ala-Hyp, Pro-Hyp-Gly, Ser-Hyp-Gly, Glu-Hyp-Gly, Gly-Pro-Hyp, and Ala-Hyp-Gly showed statistically significantly higher levels in the test food group compared to the control food group immediately after exercise, on the second day after exercise, and on the third day after exercise (p<0.01). Of these, Hyp-Gly, Pro-Hyp, Ala-Hyp, Gly-Pro-Hyp, and Ala-Hyp-Gly showed statistically significant higher levels in the test food group compared to the control food group, even 120 minutes after exercise (p<0.01). No differences in blood concentrations of Leu-Hyp-Gly and Phe-Hyp-Gly were observed between the control food group and the test food group at any point. This is thought to be due in part to the large number of test subjects whose levels were below the detection limit.

[0059] (7) QOL Survey When the test food groups were compared, no statistically significant differences were observed in any of the items.

[0060] (8) Physical examination Comparisons between the test food groups revealed no statistically significant differences in any of the items.

[0061] (9) Overall Evaluation As described above, with regard to muscle pain, the test food group had significantly lower muscle pain VAS immediately after exercise compared to the control food group, demonstrating that immediate onset muscle soreness was suppressed. With regard to fatigue VAS, the test food group had significantly lower fatigue VAS immediately after exercise and 120 minutes after exercise compared to the control food group, demonstrating reduced muscle fatigue. Furthermore, the test food group had significantly higher muscle strength on the third day of exercise compared to the control food group. The mechanism by which the test food suppresses immediate onset muscle soreness, relieves muscle fatigue, and further increases muscle strength is unknown, but the test food contains high concentrations of a Hyp-containing tripeptide represented by X-Hyp-Gly (X is an amino acid residue other than Gly, Hyp, and Pro) and a Hyp-Gly-containing tripeptide represented by Gly-Pro-Y (Y is any amino acid), as shown in Figures 2 and 3 . These improvements were seen after four weeks of intake, and are thought to be related to the statistically significantly higher values ​​(p<0.01) shown in the test food group compared to the control food group immediately after exercise. It was presumed that the high concentrations of these ingredients help to suppress immediate muscle soreness and muscle fatigue.

[0062] In addition, in the above study, no severe or critical cases of adverse events or side effects were observed during the treatment period, and it was considered that there were no safety issues with continued intake of the test food.

[0063] The food compositions of the present disclosure are useful because they can suppress muscle fatigue during or immediately after exercise, suppress immediate muscle soreness, or increase muscle strength.

Claims

1. A food composition that suppresses immediate onset muscle pain, comprising collagen peptides with an average molecular weight of 2,000 or less.

2. The food composition according to claim 1, characterized in that the collagen peptide comprises a collagen peptide in which the second amino acid from the C-terminus is Pro or Hyp.

3. 3. The food composition according to claim 1, wherein the collagen peptide contains X-Hyp-Gly (X is an amino acid residue other than Gly, Hyp, and Pro).

4. A food composition containing collagen peptides with an average molecular weight of 2,000 or less, which suppresses muscle fatigue during or immediately after exercise.

5. The food composition described in claim 4, characterized in that the collagen peptide includes a collagen peptide in which the second amino acid from the C-terminus is Pro or Hyp.

6. The food composition according to claim 4 or 5, characterized in that the collagen peptide contains X-Hyp-Gly (X is an amino acid residue other than Gly, Hyp and Pro).

7. A food composition for increasing muscle strength, comprising collagen peptides with an average molecular weight of 2,000 or less.

8. A food product comprising a food composition described in any one of claims 1, 4, or 7.